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Spinach Gruyere Quiches

  • Author: Cindy @mycountrytable
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings 1x
  • Category: breakfast/brunch
  • Method: bake
  • Cuisine: French


Made with a flaky crust, a creamy egg custard, cheese and spinach, this is the perfect quiche recipe for breakfast, brunch, or dinner. It also makes two, so you can freeze one for an easy meal at another time.


Units Scale
  • 1 double pie crust recipe (I used Aunt Elsie’s Flaky Pie Crust)
  • 2 tablespoons unsalted butter
  • 3 shallots, minced
  • 3 bunches flat-leaf spinach, rinsed, patted dry, large stems cut off, and coarsely chopped
  • 8 ounces Gruyere cheese, grated, (about 2 cups)
  • 8 large eggs
  • 3 cups half & half
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Position oven rack in the bottom third of the oven . Preheat oven to 400 degrees.
  2. Make two pie crusts: On a lightly floured work surface, roll each disc of pie dough into a large circle and fit into a 9-inch regular pie dish, pressing it into the bottom and up the sides. Trim the dough edges to leave a 1/2-inch over hang. Fold the edges under and crimp or flute as desired. 
  3. Pre-bake pie crusts: For each crust, crumple up a piece of parchment paper, open it up and place it in the bottom of the pie shell. Fill the pie shell with pie weights or dried beans. Bake the pie crust until the edges of the crust start to slightly have color, about 20 minutes. Remove the pie weights and bake until the bottoms are golden brown and remove from the oven. Set aside.
  4. Cook the shallots: Melt the butter in a large skillet over medium heat. Add the minced shallots and cook for about 2 minutes until they are softened.
  5. Wilt the spinach: Add as much spinach as you can fit into the skillet, adding more as it cooks down until you’ve added all of it. Cook for 2 to 3 minutes until all of the spinach is wilted  Transfer the spinach to a colander and drain all of the excess liquid from it, using the back of a spoon or spatula to help press the liquid out.
  6. Preheat oven to 350 degrees. 
  7. Divide the spinach and cheese equally between the two pie shells.
  8. Make the egg mixture: In a large bowl, whisk together the eggs, half & half, nutmeg, salt and pepper. Pour half of the egg mixture over the spinach & cheese in each pie shell. 
  9. Place each quiche on a baking sheet. Bake until the center of each quiche is just set, about 1 hour, rotating the quiches have way through baking.  Don’t over bake. If the edges begin to brown too much, simply place a tent of foil over the top of each quiche.  Allow the quiches to cool for at 15 minutes before serving.
  10. Store leftovers for up to 3 days in the refrigerator.

Keywords: quiche, breakfast quiche, breakfast, brunch, spinach quiche, spinach gruyere quiche,